Research has brought clarity to the longstanding question of how starch granules form in the seeds of Triticeae crops—wheat, barley, and rye—unlocking diverse potential benefits for numerous industries and for human health.
Starch in wheat, maize, rice and potatoes is a vital energy-giving part of our diet and a key ingredient in many industrial applications from brewing and baking to the production of paper, glue, textiles, and construction materials.
The team used genomic and experimental techniques to show that A- and B-type granules are formed by two distinct mechanisms. "We discovered that the ubiquitous enzyme, is crucial for the formation of B-type granules in wheat. This is abecause decades of research on this enzyme have failed to find a clear role for PHS1 in plants, and it shows that the A- and B-type granules of wheat form via different biochemical mechanisms. We can now use this knowledge to create variations in starch for different food andDr.
Starch is the main dietary carbohydrate in food eaten across the globe and consists of tiny semi-crystalline granules formed of simple sugar chains. In cereals starch granules form in the endosperm part of the seed.
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